Sans Rival Cake (Filipino Cashew Meringue Cake)

Sans Rival Cake (Filipino Cashew Meringue Cake)

from bakinglikeachef.com
Cakes
180 min
12 servings
436 kcal / serving

Cake Sans Rival is the best Filipino cake, made with cashew meringue and French buttercream and finished with roasted chopped cashews. It's an irresistible recipe, perfect for birthdays, anniversaries, and other celebrations.

Ingredients

  • ¾ cupground cashews (or cashew flour)
  • ½ cupchopped cashews
  • ¼ cupall-purpose flour
  • 6 largeegg whites, room temperature
  • 1 teaspooncream of tartar (or 2 teaspoons lemon juice)
  • 1 cup2 tablespoons (225 g) granulated sugar
  • ¾ cup1 1/2 tablespoons (170 g) granulated sugar
  • ¼ cupwater
  • 6egg yolks, room temperature
  • ⅛ teaspoonvanilla extract
  • 1 cupsoftened unsalted butter, 82% fat content
  • 1 ½ cupsroasted chopped cashews

Directions

  1. 1

    Preheat oven to 300°F (150°C). Butter and flour four 8-inch (20 cm) cake rings. Place prepared rings on a baking sheet layered with parchment paper.

  2. 2

    mix ground and chopped cashews and all-purpose flour in a bowl and set aside.

  3. 3

    Beat egg whites with cream of tartar at medium speed for 1 minute using an electric mixer, gradually adding the sugar.

  4. 4

    Then switch the mixer to high speed and beat egg whites for about 4 to 5 minutes until medium peaks form. Add flour and nut mixture to the beaten egg whites and mix with a rubber spatula until well combined.

  5. 5

    Equally, distribute the preparation into the prepared cake rings and spread evenly, using a small spatula or just pipe from a pastry bag.

  6. 6

    Bake the meringue until light brown and dry for 50 to 55 minutes.

  7. 7

    Once the meringue disks are baked, immediately flip each of them onto another parchment paper sheet. Peel off the parchment from the bottom and allow it to cool.

  8. 8

    To make French buttercream, beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed using an electric mixer.

  9. 9

    Bring water and sugar in a heavy bottom saucepan over low heat and cook sugar syrup up to 240°F (115°C).

  10. 10

    Reset the mixer to low speed and gently pour sugar syrup over the beaten egg yolks and beat. Transfer the ready egg yolks/sugar mixture to another bowl, cover with plastic film, and let it cool.

  11. 11

    Beat the softened butter at low speed until smooth in a separate bowl. Switch the mixer to medium speed and continue to beat until the volume increases. Reset the mixer to low speed again and add the cooled egg yolk and sugar mixture. Whisk until the buttercream is smooth.

  12. 12

    place the first meringue disk on a serving board. Spread the buttercream on top of the disk. Sprinkle with roasted chopped cashews.

  13. 13

    Repeat this operation with the remaining three meringue disks and French buttercream. Cover the top of the cake and its edges with buttercream. Sprinkle with roasted chopped cashews. Refrigerate for at least 2 hours.

  14. 14

    slice the cake with a sharp knife and let the slices come to room temperature to soften the buttercream.